FRUITY NEAPOLITAN ICE CREAM

  3 x 100 gr of Pondan Neapolitan Magic Ice Cream


  3 x 200 mL of cold water


  50 gr of dried fruit


  Chocolate Sponge Cake Pondan

  Pondan Whip Cream


  Kiwi, strawberry, cherry


   SERVING INSTRUCTIONS

Whisk 200 mL of cold water and 100 grams of vanilla ice cream flour with a high speed mixer for 5-10 minutes until the batter expands and thick.
Add the dried fruit, mix until blended, put in the pan which has covered with plastic and freeze for 30 minutes.
Whisk 200 mL of cold water and 100 grams of strawberry ice cream flour with high speed mixer for 5-10 minutes until the batter expands and thick.
Put chocolate sponge cake into a mold.
Pour batter over vanilla ice cream, over the chocolate sponge cake and freeze again for 30 minutes.
Repeat the above steps for chocolate ice cream flour, then pour the batter over the strawberry ice cream.
Freeze the ice cream for at least 8 hours (until frozen).
Put Neapolitan ice cream on a plate, decorate it with whip cream, slices of kiwi,strawberry and cherry for the garnish.